Complete dish.

Complete dish.
Complete dish with slices of pumpkin, peas, mashed potatoes and meatballs.
 

Simple, good and colorful.

appetizer rich

Antipasto ricchissimo

melone e prosciutto;
fette di surimi con ricotta e caviale nero;
fette di pesce spada con mozzarelle;
fette di polipo e mozzarella di bufala;
lupini.



 

appetizer rich

ham and melon;
slices of surimi with ricotta and black caviar;
slices of swordfish with mozzarella;
slices of octopus and buffalo mozzarella;
lupins.

FRESH APPETIZER 2

ANTIPASTO FRESCO 2

POMODORO, TONNO, OLIVE, BASILICO, MOZZARELLE, RICOTTA, PERE E ALTRA FRUTTA.

 
FRESH APPETIZER 2

TOMATO, TUNA, OLIVE, BASIL, MOZZARELLA, CHEESE, PEARS AND OTHER FRUIT.

FRESH APPETIZER 1

ANTIPASTO FRESCO 1

POMODORI, TONNO, OLIVE, MELONE, UOVA SODE, RICOTTA E FRUTTA A PIACERE.













FRESH APPETIZER 1

TOMATOES, TUNA, OLIVE, MELON, EGGS, CHEESE AND FRUIT A PLEASURE.

Salmon Crostini

When I prepare a second or first I always like to accompany it with some toast and sometimes to block the excessive hunger, which is when you come home late and want to eat everything that's in the fridge! Then the other night I wanted to prepare asecond fish and I decided to take him with the salmon crostini! Ready in 5 minutes!

Ingredients
1 baguette cut into about 10 pieces
10 slices smoked salmon
Mayonnaise
Butter

Preparation
Melt the butter in a pan, add the bread and toast.
Once the bread is toasted spread a little 'mayonnaise and garnish with a slice ofsmoked salmon.

Fried Mozzarella

Ingredients
About 40 g flour
1 mozzarella
1 egg
Extra virgin olive oil
Sale

Preparation

     * Cut the mozzarella into slices about 1 cm high and place it on a sieve, so that loses its fluid retention. Ready to use it, however, squeeze it gently.
     * Beat in the meantime, the egg in a bowl with a pinch of salt. Dip the slices of mozzarella in flour and then dip in beaten egg.
     * Please heat the olive oil in a pan with the bottom pan and when it reaches the right temperature, fry the mozzarella slices on both sides for a few minutes, dipped in olive boiling a few at a time.
     * Drain as the mozzarella slices with a slotted spoon and let them dry on a paper towel.
     * Transfer the fried slices of mozzarella on a serving platter.

Mozzarella in a carriage

I'm back! After a month of vacation in my sweet land (Calabria) are back! During this month I have not written any posts because of his grandmother, mother and aunt, I could not put his hand in the kitchen! But now they are returning home for duty every day I will be committed to wanting to prepare simple and good recipes! Tonight for dinner I made mozzarella in a carriage. It's a bit 'heavy in the evening, because it is fried, but had been so long since the eating!

Ingredients
8 slices sandwich bread
125 g mozzarella
1 cups milk
2 eggs
1 cups vegetable oil
30 g flour
salt

Preparation

     * Thinly slice the mozzarella and place in a colander and let it rest outside the refrigerator for 20 minutes, it loses the serum inside.
     * Cut the crust from the bread slices and arrange half the slices on a wooden cutting board and lay the slices of mozzarella on each one, trying not to put too close to the edges. Top with remaining bread slices and press lightly.
     * Break the eggs into a bowl and beat with a fork to loosen. Sift the flour into a bowl and pour the milk in another.
     * Soak the sandwiches in the milk (without exaggeration), and then pass them on both sides in flour and then dip in beaten eggs because if you soak it well.
     * Pour the oil into a pan and bring to high heat. As soon as he reached the right temperature, fry the sandwiches, two at a time, turning on both sides carefully.
     * When they are golden, drain on paper towels and salt them.
     * Serve and serve immediately.

Bruschetta with tomato and eggplant

The dinner last night were two bruschetta! two seemingly simple bruschetta but are rich in a tasty tomato and fried strips of fried eggplant!

Ingredients
2 slices of bread for bruschetta
1 ripe tomato
1 eggplant, cut into strips
1 clove garlic
Basil
Extra virgin olive oil
Oil for frying
Sale

Preparation

     * Peel the eggplant and cut into strips. Put in salt with a weight on top to let off a little 'liquid and make it less bitter.
     * spent half an hour, drain the eggplant and fry in hot oil. When it looks crisp drain on paper towel to let excess oil consumption.
     * Meanwhile in a frying pan with a little oil fry the garlic.
     * When the garlic is golden, remove from the pan and add tomatoes previously cut into small pieces and cook for 3-4 minutes.
     * When cooked, add the eggplant and tomato mix everything in the pan.
     * Arrange the tomato and eggplant on toasted bread and garnish with some basil leaves.

Salmon Crostini

When I prepare a second or first I always like to accompany it with some toast and sometimes to block the excessive hunger, which is when you come home late and want to eat everything that's in the fridge! Then the other night I wanted to prepare a second fish and I decided to take him with the salmon crostini! Ready in 5 minutes!

Ingredients
1 baguette cut into about 10 pieces
10 slices smoked salmon
Mayonnaise
Butter

Preparation

     * Melt the butter in a pan, add the bread and toast.
     * When the bread is toasted spread a little 'mayonnaise and garnish with a slice of smoked salmon.

Overlaid with gold and fried artichokes

As for the recipe today I present the gilded and fried artichokes are great as a side dish. This is the first time I fried artichokes and the only mistake I made and that despite having removed the outer leaves, maybe I should leave only the heart of the artichoke because the leaves were a bit 'hard!
Despite this, they came very tasty!

Ingredients
4 artichokes
10 g flour
1 lemon
2 eggs
Oil for frying
Sale

Preparation

     * Clean the artichokes by removing the hard outer leaves, trim retaining the heart and part of the stem, slice it lengthwise and place them in water acidulated with lemon juice for half an hour.
     * Then drain, pat dry with paper towels and dip in flour shaken off the excess.
     * In a bowl beat eggs with a pinch of salt and dip a few at a time, artichokes, drain well and then immediately plunge into a pan where the edges rather high, in the meantime, heat the oil will be done.
     * Fry until golden and will be perfectly crisp, then drain on paper towels, season with salt and serve hot as a side dish!

Appetizers: oysters au gratin

There is the world's finest oyster appetizer. To overcome the qualms of those who do not like to eat raw seafood, you can cook au gratin and serve them in their shells,decorating with fresh chives.

Ingredients for oysters au gratin (serves 4)

* 12 oysters
     * 100 g white sauce
     * 80 g breadcrumbs
     * chives
     * butter q.b.
     * pepper

Preparation

Clean up the oysters, brushing them under running water, then arrange on a baking trayclosed when you put a layer of water, then bake at 200 degrees for about 3 minutes orso.

Sfornatele, open them and collect the water that will leak out, then slide the oysters and put them in a bowl. Keep aside concave valve.

Heat the sauce in a saucepan and season with freshly ground pepper, add the oystersfiltered water and let all cook for 5 minutes, stirring with a wooden spoon.

Spread a spoonful of sauce into shells and place in a mollusk each. Roasted in a panin which you have melted a knob of butter and the breadcrumbs ricopritevi the surfaceof each oyster.

Complete with some trickle of chopped chives with scissors, place the oysters on a baking sheet lined with parchment paper and baked at 200 degrees for 10 minutes,then baked and served.